If you’re a hunter or have domestic rabbit meats available give this Mushroom and Herb Rabbit Recipe a try. It has a delicious combination of seasoning and creates delicious gravy to serve over mashed potatoes, noodles or hash browns.
I was going to use fresh mushrooms in this recipe, but the mushrooms that were available looked terrible, so I decided on these chunky Portabella mushrooms. They turned out to be really good tasting for canned mushrooms.
Mushroom and Herb Rabbit Recipe
- 1 rabbit cut into serving size pieces (about 3 pounds)
- 1 can chunky Portabella Mushrooms (4 ounces)
- 2 tablespoon butter
- 1 can condensed cream of mushroom soup (undiluted)
- ½ cup chicken broth
- 2 teaspoons chives (sliced)
- 1 teaspoon Dijon Mustard
- ½ teaspoon lemon-pepper seasoning
- ¼ teaspoon salt
- ¼ teaspoon garlic salt
- ¼ teaspoon dried Rosemary (crushed)
- ¼ teaspoon dried thyme
- In a medium size bowl mix together the soup, chicken broth, mushrooms, mustard, garlic salt, lemon pepper, rosemary, salt, and thyme.
- In a large skillet brown the rabbit pieces in 2 tablespoons of butter on both sides. Pour the mushroom soup mixture over the chicken, bring to a boil, reduce heat to simmer, and cook the rabbit covered for 20 to 30 minutes to an internal temperature of 165F or until the rabbit is tender. ( I used domestic rabbit in this recipe – if using wild you may have to cook for a longer period of time – add extra chicken broth if necessary)(If using wild rabbit meat you can also parboil the meat if you want to)
- The rabbit and mushroom gravy created with this recipe is delicious. Serve over mashed potatoes or hash browns with some of the gravy also poured over the rabbit.